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If you have 1 liter of milk, yogurt and half a lemon, you can make the best home-made cheese

Unlocking the Health Benefits of Homemade Fresh Cheese

In our journey towards a healthier, more natural way of living, incorporating homemade foods into our diet can be both rewarding and beneficial. Fresh cheese, a delightful addition to various meals, exemplifies this beautifully. While store-bought options abound, crafting fresh cheese at home with love not only enhances its taste but also connects us more deeply with what we consume.

The Nutritional Richness of Fresh Cheese

Why should we consider making fresh cheese a regular part of our diet? Let’s delve into its health benefits:

  1. Protein Powerhouse: Essential for cell repair and immune system support, fresh cheese is an excellent source of protein, vital for our body’s well-being.
  2. Calcium for Bones and Teeth: Its impressive calcium content aids in strengthening bones and teeth, an essential aspect of maintaining long-term health.
  3. A Friend in Weight Management: Fresh cheese is often recommended by nutrition experts for those looking to maintain a healthy weight. It provides essential nutrients and creates a sense of fullness, reducing the urge for less healthy snacking.
  4. Versatility in Meals: From a breakfast spread to a dinner complement, fresh cheese’s adaptability makes it a nutritious and delightful addition to various dishes.

Make Your Own Fresh Cheese: A Simple, Healthful Recipe

Creating your own fresh cheese is not just easy; it’s a step towards embracing a more natural lifestyle. Here’s a straightforward recipe requiring only three ingredients:


  • 1 liter of organic sheep’s milk (or a blend of coconut and almond milk for a vegan version)
  • 1 organic, sugar-free plain yogurt (or probiotic capsules for vegan)
  • Juice of half an organic lemon


  • 1 meter of hydrophilic cotton gauze (available at pharmacies)
  • 1 jar
  • 1 mold

Preparation Steps:

  1. Gently heat the milk without boiling for 15 minutes.
  2. Squeeze the lemon juice, adding it to the milk with the yogurt.
  3. Allow the mixture to rest for 3 hours, enabling the curdling process.
  4. Strain through the gauze, separating the whey from the curds.
  5. Place the curds under a weight in the fridge for 30 minutes.
  6. Season with salt if desired, place in a mold, and refrigerate for another 8 hours.

This homemade fresh cheese not only tastes great but also ensures you’re consuming a product free from artificial additives and preservatives, aligning with Barbara O’Neill’s ethos of natural, health-conscious eating. It’s a delightful way to nourish your body and take pride in what you eat.

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